Son-in-Law Eggs: Thai Fried Hard-Boiled Eggs in Tamarind Sauce

Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in 30 minutes or less.

Anda Bhurji (Spicy Indian Scrambled Eggs)

In Indian cuisine, scrambled eggs take on a very different avatar. The dish isn't the familiar yellow, mild, homogenized egg preparation you find on breakfast tables around the world. Scrambled eggs, or the Indian Anda Bhurji is just the opposite. It's a riotous mix of colors, spice, and flavors laden with butter and character.

The Creamiest Scrambled Eggs

The ideal scrambled eggs have the texture of the interior of a soufflé, fluffy and light yet creamy and rich. Their flavor is pure, unadulterated egg, both more delicate and more flavorful than standard egg preparations.

Scrambled Eggs with Salmon Roe

Make your scrambled eggs with salmon roe and any fresh herbs of your choice. What the roe lacks in fat, the egg handily provides. The result is a salty, rich, indulgent variation of your typical morning eggs.

In this case, a base of leeks and scallions are the caramelized base for spinach, which is wonderful on its own. But add the eggs and garlic-infused yogurt and it only gets better. Even still, the real story here is the spiced butter, which is cooked separately until the butter is nutty and brown, then boosted with chile flavor and fragrant oregano.

Scotch Eggs

In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.

Smoked Trout and Egg Scramble

The essential part of this dish is that the eggs are as softly cooked as you can manage them. Adding the flaked trout when the eggs are still in a mostly liquid state allows the trout to warm through without overcooking the eggs.

José Andrés's Fried Egg with Chorizo

There isn't an aggressive pungent presence, instead the garlic-tinged oil lends a slight touch. Of course, the biggest surprise is that if you pair this with some bread, these ingredients turn into a filling meal.

Cape Cod Muffins

Crab and Corn Cakes

Crab cakes are an almost perfect morning food—easy on the palate, and not too heavy in the stomach. The addition of corn kernels and creamed corn adds just a bit of sweetness and texture without overwhelming the delicate flavor of the crab.

Cinnamon Roll Waffles with Bacon-Apple Frosting

Cream cheese and confectioners' sugar quickly whipped up and then: crisp bacon strips and apples sautéed in the rendered fat with brown sugar and bourbon. Oh, and the waffles are split, brushed with bacon fat, and griddled before getting slathered in this filthy frosting.

Chocolate Pancakes

These chocolate pancakes stay nice and light because they're flavored with cocoa powder, not melted chocolate (which would have weighed them down). A bit more sugar than the usual pancake is used in this batter to balance the deep bitter taste of unsweetened cocoa.

Welsh Rarebit on Beer Waffles with Bacon and Tomatoes

These waffles are generous with butter, giving them an incomparable crunch. Under the cover of thick, swarthy broiled and bubbling sauce lie pieces of smoky bacon. To balance the richness, I've slipped in thick slices of sweet tomatoes and bright sautéed scallions.

Quick Zucchini and Dill Pancakes

Whole Wheat Pancakes with Boozy Peaches

This brunch joins the feel-good aspect of whole grains with the festive nature of brunch by topping them with succulent, boozy peaches. The nutty flavor of whole wheat flour balances out the sweetness of the peaches, equal parts for health-conscious guests and those who embrace brunch's naughty side.

Lemon Poppyseed Scones

Dried Blueberry Biscuits

You could use pretty much any dried fruit in this—cranberries, chopped apricots, cherries, whatever you like. Get the recipe »

[Photograph: Donna Currie]

Fig and Goat Cheese Tarts

There are times when what you're looking for is an elegant brunch, and you want it right now. These simple fig and goat cheese tarts are just that—simple and elegant—and can hit the table in under half an hour.

Smoked Fish Hash

There's nothing wrong with a big plate of hash made with whatever smoked, brined or roasted meat you've got sitting in your fridge—but there's something special about a hash made with smoked fish. For one, it feels a bit lighter on the belly but packs a ton of flavor.

Spicy Potato, Bok Choy, and Shallot Hash

Hash is the ultimate leftover-consumer. All you need is a starchy root vegetable to form the base (potatoes are the usual choice, sweet potatoes or beets are great too), whatever leftovers you have on hand—cooked meat, greens, vegetables, whatever—a good cast iron skillet, and a couple of eggs and you've got on hand the makings of a breakfast that will frighten any hangover into quiet submission.

Chive Biscuit Sandwich with Cheddar Spread, Canadian Bacon, and a Fried Egg

Breakfast Banh Mi

It has pickled carrots and daikon for some extra salt, sugar, and vitamins (hello electrolytes!), a big smear of fatty mayo with a few savory dashes of amine-rich Maggi seasoning, some sliced Thai chilis to give you a good kick in the seat, and cucumber and cilantro to help wash it down, all on a crisp, Vietnamese banh mi bun.

Comments

ADD A COMMENT

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.